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Efecto de la aplicación de ácido salicílico en precosecha sobre la calidad de pimiento verde en la recolección y conservación


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Título :
Efecto de la aplicación de ácido salicílico en precosecha sobre la calidad de pimiento verde en la recolección y conservación
Autor :
Rodríguez Vera, Alejandro
Tutor:
Giménez Torres, María José
Dobón Suárez, Alicia
Editor :
Universidad Miguel Hernández
Departamento:
Departamentos de la UMH::Tecnología Agroalimentaria
Fecha de publicación:
2021-09
URI :
http://hdl.handle.net/11000/25491
Resumen :
El cultivo de pimiento tiene gran importancia a nivel mundial siendo uno de los vegetales más consumidos gracias a sus propiedades organolépticas y a su elevada composición en compuestos bioactivos con efectos beneficiosos para la salud. El ácido salicílico (AS) es una hormona vegetal que juega un ...  Ver más
Green pepper crop has a great importance worldwide, being one of the most consumed vegetables due to its organoleptic properties and its high composition of bioactive compounds with health beneficial effects. Salicylic acid (SA) is a hormone plant that plays a key role in a wide range of physiological processes during plant growth and development, as well as inducing plant resistance against pathogens. The aim of this work was to evaluate the effect of pre-harvest application of SA at different moments of the plant's development, in order to improve the quality and resistance to decay in green peppers. The tests were carried out with peppers of Herminio cultivar grown in a greenhouse and were treated with SA at different concentrations (0.5, 1 and 5 mM). The results showed that all treated peppers with SA reduced the respiration rate at harvest time and reduced weight losses during cold storage with respect to control peppers at 20 % and 74 %, respectively. In addition, all treatments lead to peppers with greater firmness and total soluble solids at harvest time, and during 21 days of storage at 2 ºC. On the other hand, an 87 % of decrease in the decay incidence in treated peppers was observed obtaining the best results in peppers treated with 0.5 mM. In conclusion, the application of pre-harvest SA treatments could be a safe and environmentally friendly tool with a potential use to improve pepper quality at harvest time and maintain quality attributes during the storage period.
Palabras clave/Materias:
Capsicum annum
Elicitores
Pérdida de peso
Firmeza
Podredumbres
Área de conocimiento :
CDU: Ciencias aplicadas: Agricultura. Silvicultura. Zootecnia. Caza. Pesca: Cultivos y producciones
Tipo de documento :
info:eu-repo/semantics/masterThesis
Derechos de acceso:
info:eu-repo/semantics/openAccess
Aparece en las colecciones:
TFM- M.U en Tecnología y Calidad Agroalimentaria



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